Strawberry Lemon Cupcakes {Gluten Free, Paleo}


Paleo cupcakes!!! Need I say more? This is my first time making gluten free cupcakes and my non paleo husband loved them! They are not overly sweet like regular cupcakes are, but are still a great dessert.


The recipe instructions include to refrigerate the coconut milk overnight. For my cupcakes, I was in a time pinch and was only able to refrigerate the cans for a few hours, because of this my frosting was pretty runny. For more of a “frosting” like texture, refrigerate the cans overnight!


You can also top with chopped strawberries, or add beetroot for a more pink colored frosting.


Strawberry Lemon Paleo Cupcakes {Gluten free, Dairy free}

Servings: 12




  • 1 cup blanched almond flour
  • 1/2 cup coconut flour
  • 3/4 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 6 large eggs, room temperature
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1/4 cup coconut oil, melted, plus more for greasing
  • 1 tbsp vanilla extract
  • 1/2 cup almond milk

Strawberry cream topping:

  • 3 (14 oz.) cans full-fat coconut milk, refrigerated overnight*
  • 2 cups strawberries, hulled and chopped
  • 2 tsp pure maple syrup or raw honey



  1. Preheat oven to 350 degrees. Line a 12 cup muffin pan with papers or oil.
  2. In a small bowl, mix together the almond flour, coconut flour, coconut sugar, baking soda and salt. Set aside.
  3. In a medium bowl, whisk together the lemon zest, lemon juice, eggs, coconut oil, vanilla and milk until thoroughly combined.
  4. Add the dry ingredients to the egg mixture and stir until fully combined. Divide the batter evenly among the prepared baking cups and fill about three-quarters full. Bake 15-20 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.


  1. Scoop the firm refrigerated, white creamy layer from the top of each can of coconut milk, leaving the water behind for another use or discarding it.
  2. Place the cream in a large bowl and beat the cream with a hand mixer on high speed until it becomes light and airy, with soft peaks.*
  3. Add the strawberries and maple syrup, beat on low to combine.
  4. Frost the cupcakes and enjoy!

Store in the fridge up to 3 days. If longer, wait to make cream and frost until ready to use so that no discoloration occurs in the cream.

*Refrigerate the bowl and whisk for fluffier cream


XO Chelsea White background


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